Recipe of Award-winning Beef Wellington

Beef Wellington. Our Award-Winning Food Is Chosen By Chefs From Michelin-Star Restaurants. Order Quality Meat From The Comfort Of Your Own Home. Read Customer Reviews & Find Best Sellers.

Beef Wellington traditionally has pâté spread over the top of the fillet, which makes it very rich. This recipe is lighter, but with a lovely taste from the tarragon. Spread with three quarters of the mushroom mixture, then sit the meat on top and spread with the remaining mushrooms.

Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a special dish, beef wellington. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Beef Wellington is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes delicious. Beef Wellington is something that I have loved my whole life. They’re nice and they look fantastic.

Our Award-Winning Food Is Chosen By Chefs From Michelin-Star Restaurants. Order Quality Meat From The Comfort Of Your Own Home. Read Customer Reviews & Find Best Sellers.

To begin with this particular recipe, we must prepare a few ingredients. You can cook beef wellington using 14 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Beef Wellington:

  1. {Take 500 gms of center-cut beef tenderloin, trimmed.
  2. {Make ready as required of Sea salt.
  3. {Make ready As needed of Coarsely ground Pepper corns.
  4. {Get of The filling.
  5. {Get 1 tbsp of Olive oil.
  6. {Get 2 tbsp. of Dijon mustard.
  7. {Make ready 1 cup of mixed mushrooms chopped fine.
  8. {Get 2 of onions finely chopped.
  9. {Get 2 tbsp of butter.
  10. {Make ready 1 tsp of Fresh or dried thyme.
  11. {Make ready 12 strips of bacon.
  12. {Prepare as per need of Flour for dusting.
  13. {Get 500 gms of puff pastry thawed.
  14. {Make ready 1 of egg, beaten for the glaze.

Roll the prosciutto around the beef, using the clingfilm. Beef Wellington is a show-stopping centrepiece for any occasion over the holiday season. The classic recipe has either mushrooms or pâté around the beef with a thin layer of pancakes to hold it all together. In this version, I have used a mushroom filling and replaced the pancakes with thinly-sliced Parma ham.

Instructions to make Beef Wellington:

  1. Rub the meat with salt & pepper,cover in foil and rest overnight in fridge…
  2. Coat bottom of a heavy skillet with olive oil. Once pan is nearly smoking Sear tenderloin until well-browned on all sides, about 5 mins per side. Transfer to a plate. When cool enough coat all sides with mustard.set aside..
  3. To make Duxelles(mushroom sauce): In a food processor, pulse mushrooms, shallots, and thyme until finely chopped..
  4. To skillet, add butter and melt over medium heat. Add mushroom mixture and cook until liquid has evaporated, about 10 – 15 minutes. Season with salt and pepper, let it cool…
  5. Place plastic wrap down on a work surface, overlapping so that it’s twice the length and width of the tenderloin. Arrange the bacon strips on the plastic wrap into a rectangle that’s big enough to cover the whole tenderloin. Spread the duxelles(mushroom sauce) evenly and thinly over the bacon strips..
  6. Now place the tenderloin on this and roll meat into the bacon-mushroom mixture, using plastic wrap to roll tightly. Tuck ends of bacon as you roll, then twist ends of plastic wrap tightly into a log and transfer to fridge to chill (this helps it maintain its shape)..
  7. Heat oven to 250c… Lightly flour your work surface, then spread out the prepared puff pastry and roll it into a rectangle that will cover the tenderloin. Remove tenderloin from plastic wrap and place on bottom of puff pastry. Brush the other three edges of the pastry with egg wash, then tightly roll beef into pastry..
  8. Once the log is fully covered in puff pastry, trim any extra pastry, then crimp edges with a fork to seal well. Wrap roll to get a really tight cylinder, then chill for 20 minutes..
  9. Remove wrap, then transfer roll to a foil-lined baking sheet. Brush with egg wash.. Bake until pastry is golden, about 40 to 45 minutes. Let rest 10 minutes before carving and serving….
  10. Enjoy with a glass of your favourite Red Wine. BonAppetit 🥂.

Inside a puff pastry case is a succulent piece of prime beef and a rich stuffing of liver pâté and mushrooms. The pastry locks in all the juices and ensures none of the wonderful flavours are lost. Serve with a mushroom and red wine gravy. Preparing beef wellington Season the beef with black pepper. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over.

So that’s going to wrap it up with this exceptional food beef wellington recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!